Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine ( Lupinus albus L.) flour formulations

Abstract

The oil samples were rich in linoleic acid (mean: 45.39%), and then, the most common fatty acids were oleic (mean: 36.79%), palmitic (mean: 8.27%), and stearic acids (mea:n 5.61%). Calcium 463.80–4065.50 mg/kg, boron 0.00–12.26 mg/kg, chromium 0.00–10.25 mg/kg, copper 3.92–44.48 mg/kg, iron 0.00–149.23 mg/kg, magnesium 34.07–2002.53 mg/kg, potassium 2,463.21–6779.90 mg/kg, and sodium 91.69–8532.82 mg/kg were determined in the chips samples. Glycemic index values of the chips made using whole lupine flour varied between 50.10 and 60.90. In addition to this, the glycemic index values of the whole lupine flour added chips were found lower than the glycemic index values of hulled lupine flour added chips. It was observed that the glycemic index values of the lupine flour added samples were lower than the control group (without lupine flour added). The lowest glycemic index value was found in the sample with the highest ratio of lupine flour. Practical applications Lupine flour is an ideal food component because it has a high content of protein, dietary fiber and bioactive compound, and low lipid and starch content. It has been clearly demonstrated that lupine has a high potential as a food component and has increased its importance in the food industry. Lupine is one of the new protein sources of recent time and is more economical than animal protein sources. The fat content of the lupine seed is generally 10% saturated and 90% polyunsaturated fatty acids. Lupine does not contain gluten and gluten-like proteins and has become an alternative raw material for gluten-free products used in the diets of celiac patients.